Grilled Chicken Rice Bowl and a tasty homemade dressing

Quick, easy & healthy dinner ideas

A grilled chicken rice bowl sits on a table with plenty of herbs and sald toppings.

This Grilled chicken rice bowl with a tasty homemade dressing is loaded with delicious marinated chicken pieces, plenty of fresh salad toppings, chickpeas, and a easy-to-make dressing that combines tangy sweet and sour flavors. 

Add some fresh cilantro and a good squeeze of lemon for a refreshing zingy hit! 

This recipe is perfect for anyone looking for a healthy choice while also offering a high-protein, high-carb meal. It’s also super easy tom make and ideal for meal prepping. This recipe makes 6-8 servings so midweek dinners are done!  

Chicken Recipe | High Protein | High Carb | Easy to make | KETO-Friendly Option | Gluten-free Option | Suitable for Meal Prepping | Makes 6-8 servings

Serving:

6-8 servings

Ready in:

1.5 hours

Skill level:

Easy

Serve with:

Your fav toppings

ingredinets from the Mediterranean diet are laid out on a table

Ingredients you’ll need (makes 6-8 servings)

For marinading the chicken:

  • 6-8 chicken thighs or 4 breasts (allow 1 thigh per serving)
  • 4 tablespoons of soy sauce
  • 3 tablespoons of honey
  • Juice from 1 lemon
  • 1 teaspoon of cumin
  • 1 teaspoon of sweet paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Salt and pepper (to taste)
  • Fresh rosemary (optional)

 

Other ingredients for making this rice bowl:

  • Rice (½ cup per serving)
  • Toppings (we used cherry tomatoes, chickpeas, cucumber, grated carrots, some seeds, and nuts)
  • Salad greens (lettuce, kale, or raw spinach leaves are perfect) 
  • Handful of cilantro (optional)
  • 1-2 fresh lemons (optional)

 

Dressing ingredients:

  • 2 tablespoons of honey
  • A squeeze of lemon
  • 1-2 tablespoons extra virgin olive oil
  • 80ml natural yogurt
  • Salt and pepper (to taste)
  • Chili flakes (optional for some spice)

Equipment needed

  • 10-12 inch (25-30cm) skillet or frying pan
  • 1 clean jar with lid (for the salad dressing)
  • Rice cooker or microwave
  • Microwave safe bowl

 Watch step-by-step recipe video

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.

How to make this Grilled Chicken Rice Bowl

Step 1 – Marinate chicken

First, start off with marinating the chicken. Add all the marinade ingredients into a bowl and mix well. Add the chicken and mix so that the marinade coats the chicken. Cover the bowl with kitchen wrap and refrigerate for at least 30 minutes (1-2 hours is ideal).  

marinated chicken in a tray

Step 2 – Prepare rice

Use a rice cooker to make a big batch or prepare it how you normally would. If you’re making just enough rice for a few serves, you can do this in the microwave. 

Rice cooker method 

Add the desired amount of rice and water with the ratio specified in the rice cooker instructions (see our notes below). Switch on the rice cooker and wait till it finishes and turns off. This should take around 25-35 minutes depending on the model of the rice cooker and the amount of rice you’re using. 

Microwave method

First, give your rice a rinse in fresh water for a minute or two. 

Add rinsed rice to a microwave-safe bowl and add enough water to cover the rice by ¾ inch / 2cm. Microwave for 5 minutes, check, and stir. Microwave again for 5 minutes, check again, and stir. Finally, heat for 2 more minutes and leave to cool for around 5 minutes. 

Rice Cooker Ratios 

  • Long grain white rice – 1:1.75 ratio (1 cup rice + 1 3/4 cups water)
  • Long grain brown rice – 1:2.25 ratio (1 cup rice + 2 1/4 cups water)
  • Basmati or Jasmine rice – 1:1.5 ratio (1 cup rice + 1 1/2 cups water)
A bowl of white rice

Step 3 – Prepare toppings and dressing

Chop or dice any toppings you choose. 

To make the dressing, add all dressing ingredients to a jar, mix well and set aside for use later. 

Step 4 – Cook chicken

Remove marinated chicken from the fridge and add to a small pan or skillet on medium-high heat. Cook chicken thighs for around 4-5 minutes on each side, turning occasionally. Once the chicken is fully cooked (it should be white with some charring on the outside), slice the meat off the bone, discard the bones and set the meat aside.

cooked chicken fillets sit on a chopping board.

Step 5 – Assemble rice bowl

Add 6 heaped tablespoons of cooked rice to your rice bowl.

Next add the chicken pieces, salad, and toppings.

Add a generous drizzle of dressing and serve!

Marinated chicken pieces Nutrition facts

Nutrition Facts

Serving size: 100g

Servings: 8

Amount per serving

 

Calories

234

% Daily Value*

Total Fat 7.9g

10%

Saturated Fat 2.2g

11%

Cholesterol 93mg

31%

Sodium 543mg

24%

Total Carbohydrate 8.5g

3%

Dietary Fiber 0.3g

1%

Total Sugars 7.6g

 

Protein 31.1g

 

Vitamin D 0mcg

0%

Calcium 24mg

2%

Iron 2mg

10%

Potassium 303mg

6%

A grilled chicken rice bowl sits on a table with plenty of herbs and sald toppings

Grilled Chicken Rice Bowl and a tasty homemade dressing

Byron
This Grilled chicken rice bowl with a tasty homemade dressing is loaded with delicious marinated chicken pieces, plenty of fresh salad toppings, chickpeas, and a easy-to-make dressing that combines tangy sweet and sour flavors.
Add some fresh cilantro and a good squeeze of lemon for a refreshing zingy hit!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Marinate time 1 hr
Total Time 1 hr 30 mins
Course dinner, lunch, Main Course, main meal
Cuisine American, Authentic Spanish recipe, Mediterranean, Spain
Servings 8 servings
Calories 701 kcal

Equipment

  • 10-12 inch (25-30cm) skillet or frying pan
  • 1 clean jar with lid (for the salad dressing)
  • Rice cooker or microwave
  • Microwave safe bowl

Ingredients

For marinading the chicken:

  • 6-8 chicken thighs or 4 breasts allow 1 thigh per serving
  • 4 tablespoons of soy sauce
  • 3 tablespoons of honey
  • Juice from 1 lemon
  • 1 teaspoon of cumin
  • 1 teaspoon of sweet paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Salt and pepper to taste
  • Fresh rosemary optional

Other ingredients for making this rice bowl:

  • Rice ½ cup per serving
  • Toppings we used cherry tomatoes, chickpeas, cucumber, grated carrots, some seeds, and nuts
  • Salad greens lettuce, kale, or raw spinach leaves are perfect
  • Handful of cilantro optional
  • 1-2 fresh lemons optional

Dressing ingredients:

  • 2 tablespoons of honey
  • A squeeze of lemon
  • 1-2 tablespoons extra virgin olive oil
  • 80 ml natural yogurt
  • Salt and pepper to taste
  • Chili flakes optional for some spice

Instructions
 

Step 1 - Marinate chicken

  • Add all the marinade ingredients into a bowl and mix well. Add the chicken and mix so that the marinade coats the chicken.
    6-8 chicken thighs or 4 breasts, 4 tablespoons of soy sauce, 3 tablespoons of honey, Juice from 1 lemon, 1 teaspoon of cumin, 1 teaspoon of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, Salt and pepper, Fresh rosemary
    marinated chicken in a tray
  • Cover the bowl with kitchen wrap and refrigerate for at least 30 minutes (1-2 hours is ideal).
    marinated chicken in a tray

Step 2 - Prepare rice

  • Rice cooker method
    Add the desired amount of rice and water with the ratio specified in the rice cooker instructions (see our notes below). Switch on the rice cooker and wait till it finishes and turns off. This should take around 25-35 minutes depending on the model of the rice cooker and the amount of rice you’re using.
    Basmati or Jasmine rice - 1:1.5 ratio (1 cup rice + 1 1/2 cups water)
    Rice
    a rice cooker sits on a marble counter top
  • Microwave method
    First, give your rice a rinse in fresh water for a minute or two.
    Add rinsed rice to a microwave-safe bowl and add enough water to cover the rice by ¾ inch / 2cm. Microwave for 5 minutes, check, and stir. Microwave again for 5 minutes, check again, and stir. Finally, heat for 2 more minutes and leave to cool for around 5 minutes.
    A microwave sits on a table

Step 3 - Prepare toppings and dressing

  • Chop or dice any toppings you choose.
    Toppings, Salad greens
    large tomatoes red peppers and carrots sit on a chopping board waiting to be prepared
  • Add all dressing ingredients to a jar. Mix well and set aside for use later.
    1-2 fresh lemons, 2 tablespoons of honey, A squeeze of lemon, 1-2 tablespoons extra virgin olive oil, 80 ml natural yogurt, Salt and pepper
    Mediterranean salad dressing in a small glass being drizzled over a green garden salad

Step 4 - Cook chicken

  • Remove marinated chicken from the fridge and add to a small pan or skillet on medium-high heat.
    6-8 chicken thighs or 4 breasts
    marinated chicken cooks in a skillet
  • Cook chicken thighs for around 4-5 minutes on each side, turning occasionally.
  • Once the chicken is fully cooked (it should be white with some charring on the outside), slice the meat off the bone, discard the bones and set the meat aside.
    cooked chicken fillets sit on a chopping board

Step 5 - Assemble rice bowl

  • Add 6 heaped tablespoons of cooked rice to your rice bowl.
    A bowl of white rice
  • Next add the chicken pieces, salad, and toppings.
    a rice bowl is topped with grilled chicken salad chickpeas and a salad dressing
  • Add a generous drizzle of dressing and serve!
    Handful of cilantro, Chili flakes

Video

Notes

Nutritonal facts based on lean chicken thighs with bone removed. 8 thighs = 8 servings. 

Nutrition

Serving: 200gCalories: 701kcalCarbohydrates: 74.9gProtein: 52.3gFat: 20.6gSaturated Fat: 3.9gCholesterol: 131mgSodium: 608mgPotassium: 819mgFiber: 3.6gSugar: 12.5gCalcium: 100mgIron: 7mg
Keyword chicken, Grill, Meal prep, midweek meal, rice, rice bowl

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